Prawn and Chorizo Rice

Soft and fragrant Prawn and Chorizo Rice

Cuisine: Spanish

Main Ingredient: Rice

Category: Main

Difficulty: 5/10

Recipe by Dave Edwards
2021-05-08 10:40 BST
Average of 0 (from 0 votes)

Prawn and Chorizo Rice

Serves: 4
Oven temp:
Prep Time: 15 mins
Cooking Time: 40 mins


200 gramsChorizo; sliced
300 gramsPrawns; pre cooked. You can also use Shrimp
2 cupsLong grain rice; white
1 largeOnion; finely chopped
2 cloveGarlic; finely chopped
1 canChopped tomatoes
1 cupDry white wine
4 cupsChicken stock; 33 fluid oz
handfulParsley; chopped
2 tablespoonsOlive oil
1 teaspoonPaprika
1/2 teaspoonSaffron threads; or turmeric
pinch Salt


1Put the Rice into a saucepan with water and the pinch of Salt and par boil (10 out of the 20 minutes).
2Put the Stock into a large saucepan with the Saffron and gently simmer.
3Put the Olive oil into a frying pan and brown off the Chorizo This will give off a lot of flavoursome oil.
4Add the Onion, Garlic and Paprika and cook until soft and infused. Then add the cup of Wine and boil off the alcohol.
5Add the par boiled rice and the contents of the frying pan to the large saucepan that has the stock.
6Add the tin of Tomatoes and simmer the pan stirring occasionally to make sure that the rice doesn't stick to the bottom and burn. There will be a lot of lot liquid to reduce down and you need to finish cooking and infuse the rice with the flavours of the pot.
7The reduction should take about 20 minutes. 10 minutes from the end, add the Prawns along with a handful of Parsley.
8When the mixture has reduced down, but is still wet and moist, serve with a further sprinkle of fresh parsley.
  • Prawn and Chorizo Rice

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